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Le Chaudron recipe
Plov ouzbek à l'agneau
Uzbek lamb plov
⏱ 75 minServes 6Medium540 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)lamb shoulder, cubed
400 g (14 oz)long-grain rice
4carrots, cut into thick matchsticks
3onions, sliced
2whole heads garlic
1 tablespooncumin seeds
80 ml (⅓ cup)vegetable oil
- 500 g (18 oz) lamb shoulder, cubed
- 400 g (14 oz) long-grain rice
- 4 carrots, cut into thick matchsticks
- 3 onions, sliced
- 2 whole heads garlic
- 1 tablespoon cumin seeds
- 80 ml (⅓ cup) vegetable oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the oil and brown the lamb for 8 minutes.
- Add the onions and carrots and cook 10 minutes.
- Add the cumin and water to cover and simmer for 20 minutes.
- Spread the rinsed rice over the meat without stirring and push the garlic heads into the center.
- Add boiling water just to cover the rice and cook, covered, for 15 minutes until absorbed.
- Rest 10 minutes off the heat, then gently mix and serve hot.
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